This Aloo cheese sandwich makes a hearty breakfast.Its very easy to make and very yummy to taste. Kids like it very very much. You can make it for Kid's Lunch box ,for evening snacks or for picnics also.

Ingredients :-

    6 Slices of brown bread or white bread or
    3 medium size potatoes (Boiled )
    1 tsp chaat masala
    1/2 tsp red chilli powder
    1/2 tsp cumin powder/jeera powder
    1/2 tsp coriander powder /Dhania powder
    1/4 cup chopped coriander leaves
    3 cheese slices or grated cheese or   cheese spread
    Butter / Ghee to brush
    Salt to taste

Method:-

1) First boil potatoes ,peel off and mash or grate them properly.
2) Add chaat masala, red chili powder, cumin powder,coriander powder,salt and chopped coriander to the mashed potatoes.


3) On slices of bread, apply butter on one side.


4) Now on other side apply cheese spread on both bread slices or top up with some grated cheese or place a cheese slice on the bread.


5) Apply the mashed potato mixture on top of the cheese.




6) Cover with another buttered bread slice.
7) Toast or grill the sandwich till browned and crisp.
8) Heat a griddle.Now grease the griddle with little butter and place sandwich on it.


9) Cook on medium low heat .Flip the sandwich and cook till both sides turn brown and crisp.
or
10) You can also make the sandwich in the sandwich toaster or in the grill.




11) Yummy Sandwich are ready to serve.Cut the sandwich diagonally.


12) Serve Aloo toast cheese sandwich with green chutney or tomato ketchup.


 
Medu Vada is a traditional favourite dish of south india .No festive meal or special occasion meal is complete without this classic dish ‘Garelu’ or ‘Medu Vada’ in most of the South Indian homes.
If you are making it for any festival, Make few without onions to offer God. Then add onion to remaining batter.It is my daughter's one of the favorite dish.

Recipe type: Breakfast, snacks ,Festivals
Serves: 15-16 Medium sized medu vadas


Ingredients :-

Urad dal/split black gram /Ulutham paruppu /Minappapu - 2 cups
Big onion – 1 (Finely chopped)
Green chillies - 5 (chopped) .
Ginger / Adrak - 1 inch piece (finely chopped)
Curry leaves - 2 sprig (chopped)
Peppercorns /Kalimirch /Mirayalu -6 to 8 (whole /crushed)
Salt to taste
Water As needed
Oil for deep frying 

Method:-

1) Clean, wash and soak the urad dal for 5 hours or overnight. 

 

2) Strain the water from the dal.Add chopped chillies,ginger,pepper,curry leaves and grind in a mixer to a smooth batter sprinkling very little water if required.
3) Don’t grind all the dal at once, use small portions to grind batch wise as its easier to grind into a soft batter.
4) Add salt while grinding to make a fluffy batter.
5) The batter should be fluffy, thick and not liquidy.To see the right consistency of batter is to add a few drops of batter in a bowl of water. If the batter drops  floats and do not get dissolved, then that's the right consistency of batter.
6) Then add finely chopped onions to the batter and mix well and keep aside .
7) Heat enough oil in kadai /deep frying pan.





8) Take a bowl of water. Wet your hands with water and take lemon sized ball and flatten it into a vada on a banana leaf or zip loc bag or thick plastic cover.
Make a hole in the center of the vada so that it cooks evenly all over.
OR
 Take some batter in your right hand from the bowl. give it a round shape. With your thumb make a hole in the center.

9) Slowly drop it into the hot oil carefully and deep fry it on both sides on medium heat to a golden brown colour.




 10)Remove with a slotted spoon and Drain on absorbent paper or kitchen tissues to remove excess oil.
 11) Repeat with the remaining batter to make more medu vadas.


Vadas without onion



Vadas After adding onion




12) Serve hot hot Vadas with Coconut Chutney or Sambar

Tips:-

1) If your vadas soaks lot of oil ,then it means you have added more water,reduce next time.
2) Try adding any one of the following -
one tsp of rice flour or gram flour to reduce vada drinking lot of  oil
3)If you could not shape the vadas  due to batter becoming sticky because of grinding for too long then keep the batter in refrigerator and try after two hours.



This chutney that goes extremely well with idli, dosa, uttapam, upma and medu vada.This is very easy to make.This hotel style coconut chutney's main ingredient is roasted bengal gram / roasted chana dal /Putanaala pappu.

Ingredients :-

    1 cup Grated fresh coconut or frozen (or cut into pieces)
    1/2 cup roasted chana dal/split chick pea /putanaala pappu
    3-4  green chilies, chopped
    1 sprig Curry Leaves
    2 tsp oil
    Salt to taste
    1/4 mustard seeds
    1/4 cumin seeds
    1 whole dry red chilli
    A pinch of asafoetida/hing

Method :-
1) Grind grated coconut,split chick pea /putnaala pappu and green chillies in a mixer adding about 1/2 cup of water to a smooth paste.
2) Heat 1 tsp of oil in a pan. Add mustard seeds and let them splutter.Then add the urad dal and slightly brown it. Then add cumin seeds,dry red chilli,curry leaves,hing /asafoetida.
3) Fry for some seconds till the curry leaves start to become crisp. Make sure the red chilli don't burn.
4) Pour the tempering into the chutney and mix well.
5) Serve the coconut chutney immediately with idli, dosa, uttapam or medu vada.

 

This Spicy Peanut chutney is very easy to make .This chutney tastes great as we grind the tempering here and mix it with peanut garlic paste. It tastes great with Idlis , Dosas and Upma.

Adapted from ~ VahRehVah



Ingredients :-

Peanuts / groundnuts (roasted) - 1 cup /150 gms
Garlic - 5
Chilly powder - 1½ tbsp
Tamarind juice - ¼ cup
salt to taste
water - 1/2 cup

For poppu/tadka/seasoning:
Mustard seeds - ¼ tsp
Cumin seeds - ¼ tsp
Urad daal - 2 tbsp
Curry leaves - 2 sprigs
Oil-2 tbsp
Hing - A pinch

 
Method:-



Heat oil in a pan on medium flame .Add crushed garlic cook till it is slightly fried.Add roasted peanuts slightly fry.Add red chilly powder and switch off the flame.Then add tamarind juice, salt, mix this all together. Put it into the blender and make a paste. You have to add lot of water for grinding because peanuts when we make paste it really get thick.We have to make chutney into a pouring consistency.

For tempering heat oil in a pan and add mustard seeds, when mustard seeds splutter,reduce the flame.Add cumin seeds, Urad dal,hing, curry leaves and cook on slow flame.Roast this till Urad dal is golden in colour.Let it cool down put it into the blender make a coarse powder.

Take a bowl add peanuts garlic paste and add the tempering mixture, mix it well.

Spicy fiery Peanut Chutney is ready.

Serve this with Idli , Dosa , Upma.



Gobi Paratha (Cauliflower Paratha) is another popular paratha from Punjab . Gobi paratha is often made for breakfast or eaten for brunch and for lunch and dinners also.The gobi parathas are served with  butter or curd or mango pickle.It is very easy to make and very tasty to eat.Its is everyone's favorite in my house .
This delicious Gobi Paratha is  good and healthy  for kids lunch box. I am delighted to be sending this recipe to Indusladies Kids Lunchbox Recipes Book Event. 

                                                             http://www.indusladies.com/food/kids-lunch-box-recipes/

Makes -12 Parathas

 Ingredients :-

For The Dough

3 cups whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste
water for kneading

Other Ingredients

whole wheat flour (gehun ka atta) for rolling
oil for cooking

For The Gobi Stuffing

3 cups finely grated cauliflower
1 tsp cumin seeds (Jeera)
1 tsp carom seeds (Ajwain)
2 tsp finely chopped green chillies
1/2 cup finely chopped coriander (dhania)
salt to taste
4 tsp oil



Method:-

Making the dough :-

In a mixing bowl add wheat flour, oil and salt and make a dough by adding enough water slowly.Add it only as needed.  The dough must be smooth and just the right softeness i.e. medium.
At the end add little bit of oil for very smooth dough .
After it is done, cover and keep it aside .




Preparing the gobi/cauliflower stuffing:-
   
1. Grate the gobi/cauliflower finely manually or use electric shredder.Do not use a food processor to blend the cauliflower, as it will become too moist.
2.Squeeze the cauliflower take out as much water as possible.
3.Then add some finely chopped green chilies ,carom seeds,cumin seeds,chopped coriander,salt and mix well.
4. Add salt while making only if you add before then it will ooze out water and stuffing will become moist and it will be difficult to make paratha.


5.Make small balls out of that mixture.


Making Paratha :-

1. Knead the dough well one more time and Divide the dough into equal portions, roughly the size of a golf ball.
2. Roll one part of the dough into a three inch circle.


3. Place one part of the filing in the center.


4. To wrap, pull the edges of the rolled dough together to cover the filling.


5. Allow each ball to settle for a minute before rolling. (Timing is very important  here. If you don't roll paratha just after filling, or if you leave them longer than a minute before rolling, the cauliflower mixture will seep through the edges when rolling).
6. Heat an iron griddle or tava on medium  flame.
7. Press the filled ball lightly on both sides on a surface and dust with with dry  wheat flour.
8.  Keep the sealed side of the filled ball on top. Roll the ball with a light hand into 6” circles. When the dough sticks to the rolling pin or rolling board or rolling surface, lightly dust with dry wheat flour. 



9. Place rolled paratha on the tava. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You will notice some golden-brown spots on it.


10. After a few seconds, spread a teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and spread oil and press with the spatula making sure the parathas are golden-brown on both sides.


11. Repeat with the remaining dough and stuffing to make more parathas.
12. Serve hot gobi paratha with yogurt, pickle or butter or Aloo Mattar.


13. Parathas can be kept unrefrigerated up to two days,wrapped in aluminum foil or stored in a covered container.

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